Part of the 'Rare & Prestigious' range from Whyte & Mackay. This 1973 Dalmore was originally matured in American White Oak casks before a second maturation for several years in Cabernet Sauvignon casks from Ch. Haut-Marbuzet, a Cru Bourgeois claret from the St. Estephe appellation. This is being styled as 'The Ultimate Finish' and comes in a suitably smart presentation box.

Dalmore 1973 Reviews

Tasting Notes

Tasting Notes by Charles MacLean

Appearance: Polished mahogany, with red lights

Aroma: (straight) Christmas cake, with marzipan and maraschino cherries, and a jammy fruitiness which might come from the wine. Soon a deep coconut-oil aroma emerges, and scented face cream, and then sandalwood. A well rounded nose, with no rough edges.

Reduced (@40%) A little water immediately raises the oily notes I would usually associate with Dalmore. It also increases the oak lactone/coconut aromas. Now some over-ripe fruit behind (plums and pears), also some moist brown sugar; sandalwood still apparent. After several minutes a vinous note emerges, very faint.

Flavour: (straight) Smooth, mouth drying. Light sweetness to start, but dry overall. Long finish, with a hint of chocolate. Drinks well at full strength.

Reduced (@ 40%) Sweeter and not so mouth-drying; brown sugar and oakwood, but also a distinct wine flavour, akin to liqueur chocolates (but dry, not sweet); a long finish with chocolate truffles in the aftertaste.

Comment: An interesting combination of rich and fruity notes, wood-derived and wine-derived flavours. Develops well in the glass. A very pleasant drink, clearly wine-finished.

Finish: Rich, ripe red fruit with a burst of fresh raspberries, a hint of cherries and lingering dryness.

Tasting Notes by Dave Broom

Colour: Amber

Nose: Deep and sweet. Initially there are woodland aromas along with cassis, thick toffee and bruised mint. In time some dried plum, black cherry and a whiff of sandalwood and fruit pudding. An intriguing mix of sweet and savoury. A drop of water brings out a sweet spiciness as well as light leather (suede?) and meat stock.

Palate: Thick and with a Ribena like concentrated quality. Fine tannic grip balancing a very soft and sweet centre. Akin to black cherry/maraschino liqueur chocolate. Water forces the wine notes fur-ther forward. (best neat for me)

Finish: Dry leaves and then a lift of sweet black fruits. A little too concentrated with water.

Taste - This whisky must be given time in the mouth to reveal its noble heritage. Citrus peel, crushed pears and mangos. Whispers of blackberries, cranberries and liquorice.

[These notes are by Richard Paterson, Master Blender]

Tasting Notes from www.whisky-pages.com

Dalmore, 1973 Chateau Haut Marbuzet Cabernet Sauvignon (Scotland)

Dalmore single malts tend to hold their age extremely well, as evidenced by this highly unusual 33-year-old limited edition offering from Dalmore distillery on the Cromarty Firth, north of Inverness. Initially matured in American White Oak, this whisky has subsequently spent several years in Cabernet Sauvignon casks. The nose is initially far from typical of a Dalmore, with notes of grape pulp, prunes and fudge, giving way to aromas of soft fruit and honey. The citric character of Dalmore is combined on the palate with blackberries, liquorice and a clear suggestion of fruity red wine. The finish is long and spicy with plums and persistent berries right to the end. An intriguing whisky with true elegance and refinement. The ‘King of Grapes’ has done Dalmore proud.

[These tasting notes are by Gavin D Smith and are reproduced from www.whisky-pages.com]